A new generation of Irish Soda Bread just in time for St. Patty's Day. It’s versatile as a breakfast bread with a schmear of grass-fed butter and your favorite cup ‘o tea, or as a nice addition to a body-warming soup. Or corned beef and cabbage, if you want to get totally authentic.
See the recipe after the break!
* = good source of fiber
- 3 ¼ cups whole wheat pastry flour *
- ¼ cup golden flax seed
- ¼ cup palm sugar
- 1 tsp. aluminum-free baking powder
- 1 tsp. baking soda
- ¾ tsp. Celtic sea salt
- ½ cup unsalted butter
- 1 1/3 cups buttermilk
- ½ cup raisins
1. Place raisins in a cup of warm water for about 15 minutes to allow to plump. In large bowl combine dry ingredients. Cut in butter until it resembles a course meal. Add buttermilk and plumped raisins mixing until moistened. Shape into ball.
2. On floured surface knead 10 times. Shape into round loaf. Put in a greased and floured pie dish. Cut a cross in top of loaf.
3. Bake at 350 degrees for 1 hour. Insert knife in loaf. If it comes out clean, it is finished. Cool on rack.
Serving Size: 1 slice
- Calories: 134
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 13 mg
- Sodium: 168 mg
- Total Carbohydrate: 19 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Protein: 3 g
Yield: 20 thick slices (halved) | Prep Time: 15 min | Bake Time: 1 hour
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